Post by Debbie on Jun 23, 2012 21:16:19 GMT -5
2 eggs1/4 cup all-purpose flour
2 tablespoons vegetable oil
4 - 4 - 5 ounces boneless, skinless chicken breast halves
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter, cut up (no substitutes)
1 tablespoon chopped fresh parsley
Freshly ground pepper, to taste
Heat oven to 300 degrees F.
Beat eggs with a fork in a shallow pan.
Spread flour in another shallow pan.
Heat oil in large skillet over medium-high heat.
Sprinkle chicken with salt.
Dip each breast in flour, shaking off excess, then dip in egg.
Cook chicken 6 minutes per side, until golden outside and no longer pink inside.
Transfer chicken to a plate; place in oven and keep warm.
Discard oil from skillet.
Add chicken broth, wine, and lemon juice, and bring to a boil.
Boil 6 minutes, until mixture is reduced to 1/3 cup.
Remove pan from heat; whisk butter into sauce, until slightly thickened.
Stir in parsley and pepper.
2 tablespoons vegetable oil
4 - 4 - 5 ounces boneless, skinless chicken breast halves
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter, cut up (no substitutes)
1 tablespoon chopped fresh parsley
Freshly ground pepper, to taste
Heat oven to 300 degrees F.
Beat eggs with a fork in a shallow pan.
Spread flour in another shallow pan.
Heat oil in large skillet over medium-high heat.
Sprinkle chicken with salt.
Dip each breast in flour, shaking off excess, then dip in egg.
Cook chicken 6 minutes per side, until golden outside and no longer pink inside.
Transfer chicken to a plate; place in oven and keep warm.
Discard oil from skillet.
Add chicken broth, wine, and lemon juice, and bring to a boil.
Boil 6 minutes, until mixture is reduced to 1/3 cup.
Remove pan from heat; whisk butter into sauce, until slightly thickened.
Stir in parsley and pepper.